This crescent cookie recipe is made with ground walnuts. Other types of crescent cookies are made with pecans, almonds or hazelnuts.
The key here is to use butter, not margarine, and to use ground or finely chopped nuts.
This cookie is an example of a rolled cookie because crescent shapes are cut out of the rolled-out dough. Alternatively, the dough can become a molded cookie by rolling it into a ball and then shaping it into a crescent on the baking pan.
Another option is to scoop and drop the cookie dough on the baking pan and then flatten it with the bottom of a confectioners'-sugar-dusted glass. Instead of ending up with a crescent, you will have a full moon!
It's a good idea to roll the baked cookies in confectioners' sugar while still hot so the melting sugar forms a glaze. Re-roll the cooled cookies in confectioners' sugar before storing.
- 4 ounces room-temperature unsalted butter
- 1/3 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1 cup ground walnuts
- Dash salt
- 1 teaspoon vanilla extract
- 1/2 cup confectioners' sugar
- Heat oven to 325 F.
- In a medium mixing bowl with an electric mixer, beat the butter and sugar together until light and fluffy. Add the flour, walnuts, salt, and vanilla; blend to make a smooth dough.
- Roll out the dough to about 1/4-inch thickness. Cut out with a crescent-shaped cookie cutter or other shapes. Reroll scraps of dough and repeat rolling and cutting.
- Bake cookies on ungreased or parchment-lined cookie sheets for about 10 to 12 minutes, or until set.
- Let stand for 2 minutes. Roll hot cookies in confectioners' sugar and transfer to wire racks to cool.
- When completely cooled, re-roll cookies with sifted confectioners' sugar before storing in an airtight container.